Roasted Eggplant & Feta Superfood Salad

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Roasted Eggplant & Feta Superfood Salad is my go-to when I need to bring a fancy salad to a friend’s home or entertaining a crowd at my kitchen table. It always looks like the salad has taken forever to prepare, when really, it’s all prepared in the oven and plater on a beautiful white platter! This is the key, platters always create a beautiful dish!

I love the flavours of freshly roasted eggplant sprinkled with smoked paprika – my favourite spice! A dash of olive oil and a sprinkle of salt is all this vegetable needs to shine!

And let me tell you, everyone will ask for this recipe. Share the love, let them know your source of inspiration and join our community.

Why You’ll Love This Recipe

I love when a salad comes together effortlessly as we don’t always have time to make a masterpiece. With a just a few key ingredients, this will become your go to salad for every occasion!

Ingredients

Here’s what you’ll need to make salad! Remember, you need a fabulous platter!

Eggplant: Any size, diced into bite size pieces. Not to small as you want the eggplant to be the hero of the salad
Smoked Paprika: Because this spice always makes things taste delicious
Capsicum: I love red as it’s colourful
Rocket or Baby Spinach: This your base
Lebanese Cucumber: For the touch of sweetness
Fresh red chilli: Optional, but great for those who like a bit more heat – like me!
Feta: A creamy crumbly feta is best
Black Olives: Just a few for a little tang
Dressing: Olive oil, White Wine Vinegar, Honey

PRO TIP: You can roast the eggplant and capsicum the day before. You can also add pickled red onion for a splash of colour.

A note about chilli: You can dial the chilli up or down depending on who you’re feeding. I aim for somewhere in the middle, with just enough heat so you know it’s there, without scaring anyone off!

Instructions

This dish is super simple, with just a few easy steps. .

Preheat the oven 180c. In bowl, add the diced eggplant and capsicum. Drizzle with olive oil, season with salt and pepper. Then add the smoked paprika. Toss with your hands to ensure all the flavours are evenly distributed
Roast in the oven: For approximately 20 minutes until the veggies are bronzed with colour and roasted to perfection
In the meantime: Start to prepare your masterpiece. Place the greens on your platter to cover the base. Add the diced cucumber evenly along with the olives
Allow the roasted veggies to cool: Then sprinkle on top of the prepared platter, finishing with crumbled fetta
Finish it off: Place the salad dressing ingredients in a jar and shake until well combine. Drizzle over the salad just before serving.

Frequently Asked Questions

Can I include other veggies to roast?

Of course! Zucchini and carrot would be delicious.

Can I add nuts for texture?

Lovely idea! Walnuts or Almonds would be a great option

Can I add even more chilli?

Absolutely! Go to town!

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Roasted Eggplant & Feta Superfood Salad

A healthy way to serve a filling salad that is vibrant and delicious in each bite. It is very easy to "throw together" literally! A lovely gluten free option for the whole family

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Prep Time 10

Cook Time 20

Serves

Ingredients

2 Eggplant: , Any size diced into bite size pieces. Not to small as you want the eggplant to be the hero of the salad
1 tbsp Smoked Paprika: , Always Smoked
2 Capsicum: I love red as it's colourful, Diced
2 cups Rocket or Baby Spinach, Your choice
2 Lebanese Cucumber: , Diced
1 Fresh red chilli: , Diced
250g Feta: , Creamy and Crumbly
1 cup Black Olives: , Pitted
1/4 cup Dressing: , White Wine Vinegar, Honey, Olive Oil

Instructions

Preheat the oven 180c. In bowl, add the diced eggplant and capsicum. Drizzle with olive oil, season with salt and pepper. Then add the smoked paprika. Toss with your hands to ensure all the flavours are evenly distributed
Roast in the oven: For approximately 20 minutes until the veggies are bronzed with colour and roasted to perfection
In the meantime: Start to prepare your masterpiece. Place the greens on your platter to cover the base. Add the diced cucumber evenly along with the olives
Allow the roasted veggies to cool: Then sprinkle on top of the prepared platter, finishing with crumbled fetta
Finish it off: Place the salad dressing ingredients in a jar and shake until well combine. Drizzle over the salad just before serving.

Notes

Pickled Onions – Slice red onion. Place in a bowl and pour over vinegar to cover plus 1 tbsp sugar. Leave to pickle for 30 minutes. Great touch!

Balance the Colour: Its important to spread your ingredients evenly over the platter to combine the colours. Don’t overthink the process, enjoy it!

Nutrition

Tried this recipe?Leave a review or a star rating and let me know how it was! Use the hashtag #livewellbyraquel on Instagram so I can see your delicious creations.

Course | Salad

Cuisine | gluten free